Instant Pot Chicken Stroganoff
Danielle Lima
Dinner tonight just got easier with this instant pot chicken stroganoff . A deliciously rich and easy dinner in less than 30 minutes. With juicy chicken, a creamy sauce and classic egg noodles, this lightened version of a traditional beef stroganoff is guaranteed to please.
Prep Time 10 minutes mins
Cook Time 6 minutes mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 357 kcal
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Slice the chicken into strips or chunks and place at the bottom of the instant pot.
Top the chicken with salt, paprika, garlic powder and pepper.
Add the sliced mushrooms, mustard, egg noodles and chicken broth to the instant pot over the chicken.
Seal the instant pot and pressure cook for 6 minutes. Quick release when it is done cooking.
Once done cooking, mix together well to combine.
Add the cream cheese and Greek yogurt to the instant pot and mix together until fully combined.
Lastly, add the chopped spinach and mix together until it has wilted.
Serve and enjoy.
All nutritional data is an estimate.
For the most accurate serving measurement weigh your final dish and divide by the number of servings.
Serving: 350 g Calories: 357 kcal Carbohydrates: 33 g Protein: 38 g Fat: 8 g Saturated Fat: 3 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2 g Trans Fat: 0.01 g Cholesterol: 112 mg Sodium: 578 mg Potassium: 936 mg Fiber: 2 g Sugar: 4 g Vitamin A: 1459 IU Vitamin C: 5 mg Calcium: 101 mg Iron: 3 mg